Nutrient composition of roasted or broiled poultry cuts

(per 100 grams)

poultry type and cut energy (kcal) fat (g) protein (g) cholesterol (mg)

Chicken

light meat with skin 222 10.85 29.02 84

dark meat with skin 253 15.78 25.97 91

light meat without skin 173 4.51 30.91 85

dark meat without skin 205 9.73 27.37 93

Duck

flesh and skin 337 28.35 18.99 84

flesh 201 11.20 23.48 89

Goose

flesh and skin 305 21.92 25.16 91

flesh 238 12.67 28.97 96

Turkey

light meat with skin 197 8.33 28.57 76

dark meat with skin 221 11.54 27.49 89

light meat without skin 157 3.22 29.90 69

dark meat without skin 187 7.22 28.57 85

poultry type and cut iron (mg) zinc (mg) vitamin B₁₂ (μg) thiamine (mg)

Chicken

light meat with skin 1.14 1.23 0.32 0.060

dark meat with skin 1.36 2.49 0.29 0.066

light meat without skin 1.06 1.23 0.34 0.065

dark meat without skin 1.33 2.80 0.32 0.073

Duck

flesh and skin 2.70 1.86 0.30 0.174

flesh 2.70 2.60 0.40 0.260

Goose

flesh and skin 2.83 0.077

flesh 2.87 0.092

Turkey

light meat with skin 1.41 2.04 0.35 0.056

dark meat with skin 2.27 4.16 0.36 0.058

light meat without skin 1.35 2.04 0.37 0.061

dark meat without skin 2.33 4.46 0.37 0.063

Source: Composition of Foods, Agriculture Handbook no. 8-5, U.S. Department of Agriculture.